I make kimchi at home every now and then I made a batch last week and was looking for ideas of recipes i could make with it. Then came the idea of a kimchi burger! Korean-style with a miso gochujang sauce and a lentil-based patty.
Making kimchi from scratch is simple you need to let it ferment for a little while though. Kimchi only gets better with time! I used a recipe i found on wikibooks. I omitted the onion and the jeot gal.
If you're looking to make a seafood-less jeot gal know that it's possible and it doesn't change the taste of the dish at all (or at least it tasted fine to me and i've had a LOT of kimchi). I referenced a recipe i found online all you need to do is seaweed garlic peppercorns soy sauce and water. Just follow the steps and quantities in this recipe.
If you want to have black burger buns please refer to my basic black bread recipe.. If you scroll to the bottom you'll find the instructions for turning a whole loaf into 8 burger buns. You can freeze some of the extra buns for later :). The steps are basically the same as the loaf please refer to my basic black bread recipe.. If you scroll to the bottom you'll find the instructions for turning a whole loaf into 8 burger buns. You can freeze some of the extra buns for later :). The steps are basically the same as the loaf the main difference is the baking time and when you need to separate the dough into portions. Making bread doesn't require a lot of 'action' from your part a lot of your time will be spent waiting. Just make the dough on a lazy sunday morning :)! Using fresh buns makes a world of difference for a burger.
I'm really glad i got to make a black burger bun with white sesame seeds McDonalds in japan had a campaign during halloween where they had a bun like that. Been wanting to redo it myself since then :P. Today is a black food milestone for me!
For the patty i wanted to make something that wouldn't be too overpowering since kimchi has a really strong taste. I usually make my burger patties with tofu or beans but i had neither so i went with what i had in my pantry, a fuckton of red lentils.
Finally the miso/gochujang sauce is one that i often make to serve over veggies felt it would add an extra 'korean' touch to this dish :).